News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Main menu

Search form

You are here

San Francisco Country Sourdough – December 2012

December 25, 2012 - 5:08pm

GSnyde

San Francisco Country Sourdough – December 2012

The traditional holiday meal on California’s North Coast consists of Sourdough Bread, Fresh Dungeness Crab and White Wine. By family demand, I made some San Francisco Country Sourdough for the Crab feast. It was the best I’ve ever made.

The firm starter was fed the morning before the dough was mixed. Then the evening before mixing, a liquid starter was made. The dough was very active and airy.

The bread came out with a crusty crust and chewy crumb. Excellent flavor. The only problem is the holes are a bit too large and the horseradish sauce slops through.

All original site content copyright 2018 The Fresh Loaf unless stated otherwise. Content posted by community members is their own. The Fresh Loaf is not responsible for community member content. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. This site is powered by Drupal and Mollom.